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Drink recipe · from the recipe book

Grapefruit Cucumber Mint Spritz with Berries

A tart-bitter pink grapefruit and cool cucumber spritz, softened with a mint-ginger maple syrup and topped with juicy strawberries and blueberries.

Grapefruit Cucumber Mint Spritz with Berries

Ingredients

  • 1 grapefruit230 gGrapefruitsegmented
  • ½ medium (8 in.)160 gCucumberhalf thinly sliced into ribbons, half chopped
  • 1½ tbsp chopped8 gFresh mintleaves picked
  • ¼ cup60 gWater
  • 1½ tbsp30 gMaple syrup
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • 1½ tbsp20 gLemon juice
  • 1 cup (240 ml)240 gSparkling water (club soda)chilled
  • ⅓ cup sliced50 gStrawberrieshalved
  • 3 tbsp30 gBlueberries

Steps

  1. Make the syrup: in a small pot, bring the water, maple syrup and ginger to a simmer for 2 minutes, then take off the heat, add half the mint leaves and steep for 5 minutes.
  2. Strain the syrup, discarding the ginger and mint, and chill it in the fridge or over an ice bath until cold, about 15 minutes.
  3. Meanwhile, press the grapefruit segments and the chopped half of the cucumber through a fine sieve with the back of a spoon (or muddle in a bowl and strain) to get a pulpy juice.
  4. Stir the grapefruit-cucumber juice with the lemon juice and the cooled ginger-mint syrup.
  5. Divide the cucumber ribbons and the remaining half of the mint leaves between two tall glasses, pressing the mint lightly with a spoon, and fill with ice.
  6. Pour half the grapefruit mixture into each glass, then top each glass with half the chilled sparkling water (club soda); stir gently.
  7. Garnish each glass with half the strawberries and half the blueberries and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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